Warm, spiced pumpkin filling topped with a buttery, crumbly crust makes this Pumpkin Cobbler the perfect fall dessert. Easy to make and bursting with seasonal flavors, it's sure to become a favorite in your home. 🍁

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As the air turns crisp and the leaves start to change, there’s nothing quite like the comforting aroma of pumpkin filling your kitchen.

This Pumpkin Cobbler recipe is the epitome of fall desserts—a delicious blend of spiced pumpkin filling topped with a buttery, crumbly cobbler crust.

Whether you’re hosting a cozy family gathering or simply indulging in a mid-week treat, this recipe is sure to become a seasonal favorite.

Love pumpkin desserts? Try my Pumpkin Honey Bun Cake & these Pumpkin Snickerdoodles. You’ll love this Homemade Pumpkin Spice Creamer recipe too!

Why You’ll Love This Recipe

Warm & Comforting Flavors: This Pumpkin Cobbler combines the richness of pumpkin spice with the sweetness of brown sugar, creating a warm and inviting dessert that feels like a hug in a bowl. It’s the perfect way to celebrate the flavors of fall.
Easy to Make: Despite its impressive appearance, this recipe is simple enough for even novice bakers. The steps are straightforward, and with minimal prep time, you’ll have a stunning dessert ready to enjoy in no time.
Versatile & Customizable: Whether you’re a fan of a classic pumpkin pie or prefer something a bit more unique, this cobbler can be easily customized. Add your favorite nuts, drizzle with brown butter, or serve it with a scoop of vanilla ice cream for an extra touch of indulgence.

How to Make the Perfect Pumpkin Cobbler

Equipment You’ll Need:

Instructions:

For the Pumpkin Filling:

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease a 2-quart baking dish with butter or nonstick spray and set aside.
Mix the Filling: In a large mixing bowl, whisk together 1 can (15 oz) pumpkin puree (not pumpkin pie filling), 1 cup granulated sugar, 1/4 cup packed brown sugar, 2 large eggs, 1 tsp vanilla extract, and 1 cup evaporated milk until smooth. Add 1 tsp cinnamon, 1 tsp pumpkin spice, and 1/4 tsp salt, and mix until fully combined.
Pour & Set: Pour the pumpkin mixture into the prepared baking dish, ensuring it’s evenly spread.

For the Cobbler Topping:

Prepare the Dry Ingredients: In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup granulated sugar, 1/4 cup packed brown sugar, 1 ½ tsp baking powder, and 1/4 tsp salt.
Cut in the Butter: Using a pastry cutter or your fingers, cut in 1/2 cup (1 stick) cold, cubed unsalted butter until the mixture resembles coarse crumbs.
Mix the Wet Ingredients: Stir in 1/2 cup whole milk and 1 tsp vanilla extract until just combined. The batter will be thick and lumpy, which is exactly what you want.

Assemble:

Gently drop spoonfuls of the cobbler batter over the pumpkin filling. Don’t worry about spreading it out perfectly; the topping will naturally spread and puff up as it bakes.
Add Final Touches: Drizzle 1/4 cup brown butter (prepared in advance) over the cobbler for an extra layer of flavor and sprinkle 1/2 cup chopped pecans on top if desired.

Bake & Serve:

Bake: Place the cobbler in the preheated oven and bake for 35-40 minutes, or until the topping is golden brown and the pumpkin filling is set. The edges should be slightly bubbly.

Cool & Enjoy:

Allow the cobbler to cool for at least 10 minutes before serving. This will help the filling set a bit more, making it easier to serve.

Garnish:

Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. A drizzle of caramel sauce adds a delightful finishing touch.

This cobbler combines the warmth of pumpkin spice with a buttery, flaky topping, finished off with a touch of brown butter and pecans for added richness.

Storing Your Pumpkin Cobbler

To store any leftovers, cover the baking dish tightly with plastic wrap or transfer the cobbler to an airtight container. This Pumpkin Cobbler will keep in the refrigerator for up to 4 days.
For a longer shelf life, you can freeze the cobbler for up to 2 months. To reheat, warm it in the oven at 350°F (175°C) until heated through, or microwave individual servings for a quick treat.

Ingredient Substitutions & Variations

Dairy-Free Option: Replace the evaporated milk with coconut milk or almond milk, and use a dairy-free butter alternative for the topping.
Nut-Free Version: Simply omit the pecans for a nut-free cobbler.
Gluten-Free Alternative: Use a gluten-free flour blend in place of the all-purpose flour for a delicious gluten-free dessert.
Extra Spice: If you love the warmth of spices, consider adding a pinch of ground ginger or nutmeg to the pumpkin filling.

FAQs

Q: Can I make this recipe ahead of time?

A: Yes! You can prepare the cobbler a day in advance and store it in the refrigerator. When ready to serve, simply reheat it in the oven.

Q: What can I use if I don’t have pumpkin spice?

A: If you don’t have pumpkin spice on hand, you can make your own by combining ground cinnamon, nutmeg, ginger, and cloves in equal parts.

Q: Can I double this recipe?

A: Absolutely! If you’re feeding a crowd, simply double the ingredients and bake the cobbler in a 9x13-inch dish. You may need to adjust the baking time slightly.

Tips & Tricks for the Best Pumpkin Cobbler

Use Cold Butter: Make sure your butter is cold when cutting it into the flour mixture. This helps create a tender and flaky cobbler topping.
Don’t Overmix: When preparing the cobbler topping, mix just until the ingredients are combined. Overmixing can result in a tough texture.
Add Brown Butter: The brown butter drizzle is optional, but it adds a rich, nutty flavor that takes this cobbler to the next level.

Join the Conversation!

I’d love to hear how your Pumpkin Cobbler turned out! Leave a comment below with your thoughts or any variations you tried.

If you enjoyed this recipe, don’t forget to share it with your friends and family on social media. And for more delicious dessert ideas, be sure to subscribe to my newsletter—you won’t want to miss what’s coming up next!

Stay Sweet, Xoxo Chyna B 🍁

More delicious recipes that use BROWN BUTTER:

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